Roasted Beetroot And Tomato Soup

1. 1

   Wrap beetroots individually in aluminum foil and pop them in a warm oven. Bake for 1 hour at 190u00b0C (375u00b0F).

2. 2

   Meanwhile, chop tomatoes and cook them down with a splash of water for 20 minutes.

3. 3

   Once beetroots are done (check for doneness by sticking a knife through them), let them cool. Puree cooled beetroots with the tomatoes.

4. 4

   Heat a pan and bring beetroot and tomatoes up to a simmer with the stock, paprika and salt. Add fresh herbs at this point if you like.

5. 5

   Take off heat and serve with dollops of yoghurt.

* Per serving · 4 servings · Values may vary.